BSBs aren’t foreign to an epic HBCU pregame! This homecoming season, gather your #HBCUBelles together before the tailgate and pregame the Skinnygirl way. Put on some music from your college days and prep some of our BSB-approved sangria and salsa. Let’s show the guys how it’s done with an epic Skinnygirl Cocktails spin on tailgating.
What’s a tailgate without drinks?
You can do better than beer in red plastic cups – make a batch of Sideline Sangria (see details below) ahead of time and serve it in a cute drink dispenser. At home, hollow out apples and oranges to serve the cocktail in.
For an even easier way to drink something delicious, bring along new Skinnygirl® Watermelon Lime Margarita. Just pour over ice and serve!
Bring the glam with you.
Instead of a plastic cooler, pack a large silver ice bucket to keep water and ready to serve cocktails chilled.
Roll cutlery (in your team’s colors, of course) in matching napkins and tie with a brown ribbon to match the game day ball.
Ditch the Same Ol’ Chips
Everyone always brings chips, but mix things up from the boring, traditional salsa with Bethenny Frankel’s minty mango salsa recipe (see details below).
Decorate your Space!
Skip the cheesy plastic tablecloth and turn green craft paper into a mini football field by adding white yard lines with numbers.
12 parts Skinnygirl® Pinot Grigio
1 ½ parts DeKuyper® Peach Brandy
1 splash soda water
2 oranges, sliced
2 apples, sliced
1 lime, sliced
1 lemon, sliced
2 ginger, sliced
2 cinnamon stick
3 whole cloves
1 tablespoon honey
Preparation: Add one apple, one orange and other ingredients to a pitcher and let sit until ready to serve. Strain the mixture into a pitcher and add the second apple and orange. Top with soda water.
Minty Mango Salsa
1 large ripe mango, peeled and diced
1 medium sweet red pepper, diced
1 (4 oz) can chopped green chilis
1/4 cup chopped green onions
1 tbsp. lime juice
2 tsp. minced fresh mint leaves
1/4 tsp. ground ginger
Preparation: In a small bowl, combine the mango, pepper, chilis, onion, juice, mint leaves and ginger. Cover and refrigerate for at least 8 hours. Serve with tortilla chips.